Enjoy a fiery feast at Banhoek Chilli Oil’s (BCO) newly-launched Taste Kitchen and production space in the magnificent Banhoek Valley, Stellenbosch. A modern building in an idyllic setting, the BCO Taste Kitchen offers lip-smacking breakfasts, lunches and guided oil tastings as well as the opportunity to stock up on a few bottles of the kitchen essential. Handmade in small batches using the finest locally-sourced canola oil and Thai chillies, BCO chilli oil is a perfect balance of heat and flavour. Just a dash will enhance your dishes without overpowering them. It’s a pantry essential for foodie friends, home cooks and…
These pressed flower sugar cookies are almost too pretty to eat! Made with fresh edible flowers, they’re a simple way to fancify the humble sugar cookie and will…
One can never have too many quick & easy pasta recipes in their repertoire! This green Thai olive pesto pasta is one to add – it requires minimal effort but delivers on both flavour and texture. Prepare this recipe with any of your favourite pasta shapes. Any leftovers can be enjoyed cold the next day, like a pasta salad. Green Thai Olive Pesto Pasta SERVES 4 – 6 INGREDIENTS 2 tbsp olive oil 50g cashew nuts 500g fresh fettuccine pasta 1 packet pitted green olives, halved 1 cup Buffet Olives Green Thai Olive Pesto Lime zest Bunch of coriander,…
A fun twist on a cheeseburger! Biting into these homemade patties will reveal a gooey cheesy core. Assemble your cheese-stuffed burgers with plenty of tomato jam and watercress…
Infusing oils is a brilliant way to add layers of flavour to your favourite dishes. And they’re easy peasy to make! Simply heat together a vibrant combo of herbs, garlic, spices, chilli or even citrus peel in oil for 5-10 minutes. Infused oils can be used in salad dressings, simple pastas, marinades, as a garnish or even served with some fresh bread as a delicious appetiser. How to infuse oils Grab whichever oil and infusions you’d like to use (read more below). Sterilise your glass bottles and lids. Place your infusions in a pot and cover with oil. Heat…
This bruschetta with tomato topping is a classic Italian recipe that is easy to whip up when you have surprise guests for dinner. HANDS-ON TIME 20 min |…
Try your hand at making these homemade nut milks from scratch. Nut milks are completely vegan (i.e free from any animal products). They blend up into a delicious, creamy “milk” that substitutes perfectly in drinks, baking or cooking. HANDS-ON TIME 10 min | TOTAL TIME 4 hours or overnight | MAKES 2 cups INGREDIENTS You will need a fine mesh strainer and fine cloth such as muslin to strain the milks. This ensures that you remove every bit of the blended nut from the liquid. Hazelnut milk 1 cup skinless hazelnuts Spiced nut milk 1 cup pecans 2 cinnamon sticks…
How Shoprite is helping With South African consumers facing rising food and fuel costs, Shoprite is stepping in to help where it can by highlighting sources of affordable, nutritious,…
We chatted to South African chef, food stylist, author and photographer Katelyn Allegra, phenomenon behind the business and brand The KateTin, and author of award winning cookbook Chocolate. Stand a chance to win a KateTin hamper below! Your life What were the first baked goods you made when you were young? One of my first ever flops was meringue. I had found the most beautiful image in a Women’s Weekly cookbook of these light-as-air perfectly swirled meringues and begged my grandmother to make them with me. She was more of a cook than a baker and so we did almost…
If you’re looking to create a mouth-watering vegetarian braai, look no further than our smokey, ridiculously tasty chargrilled aubergine vegetable braai. This dish shines brightly as a main…